This dinner for two is loaded with succulent flavours! The tender pan-seared salmon is coated in a rich creamy gnocchi sauce with garlic, spinach, broccoli and sun-dried tomatoes. Ready in 30 minutes!
There are many ways to describe this incredible recipe, starting with succulent, comforting, flavourful, healthy, creamy, scrumptious, bold and a perfect weekday meal that is ready within 30 minutes!
REASONS FOR MAKING THIS DELICIOUS DISH
- Ready in 30 minutes
- An easy perfect weekday meal
- All cooked in one skillet
- It is so scrumptious and satisfying
- A dish you entire family will love!
SUGGESTIONS AND TIPS
- Since this recipe is made for two, simply adjust the serving size. Most if not all ingredients we would have in our pantry or refrigerator, however, if not I have a few options for you.
- Spinach one of those greens that are readily available, but this green can be easily substituted for kale, parsley or add more broccoli in it’s place.
- As we know, sun-dried tomatoes are rich in natural sweetness and slightly tangy. Cherry tomatoes can substituted and I would add them in at the same time as the shallots and garlic until they are tender.
- Heavy cream vs half and half cream (10%)….I used half and half cream for the reason to keep this dish light and the gnocchi adds extra starch which creates it creamy texture. However, you can add heavy cream for a richer flavour and texture.
WHAT TO KNOW WHEN COOKING WITH GNOCCHI
Gnocchi is an Italian small dumpling made with a combination of flour, eggs and mashed potatoes. For this recipe I used potato gnocchi which is the classic gnocchi which are soft, pillowy and slightly chewy. They are such a fantastic pasta to add to cream sauces as they absorb the sauce really well.
Gnocchi only takes 3 minutes to cook and try to avoid over cooking, as they can become mushy. When cooking in boiling water, once the gnocchi floats to the top, they are cooked!
HOW TO MAKE THIS RECIPE
This recipe comes to so easily and readily within 30 minutes. Everything is cooked in the same skillet and I used an 8 inch skillet for a two servings. Select a larger skillet when cooking for four or more people.
Pat salmon fillet dry and season with salt and pepper. Using a skillet or fry pan, heat oils, over medium heat, place salmon fillet flesh side down and sear for 3 minutes, turn over and cook 3-4 minutes. Transfer to plate and cover with foil.
Wipe skillet clean with paper towel. Add 1 tablespoon of olive oil to the skillet, add shallot and sauté for 2 minutes, then add garlic and cook for one minute, long enough to release the aroma. Stir in tomato paste, oregano and basil.
Add the vegetable stock and gnocchi and cover with lid, cook for 2-3 minutes. Then add cream, sun-dried tomatoes, broccoli and spinach. Simmer for 2-3 minutes until the broccoli is tender, gnocchi is pillowy and the sauce becomes creamy.
Finish off with Parmesan cheese and add pieces of the salmon fillet to the pan to heat through for about a minute.
Serve immediately with fresh chopped basil, parsley and Parmesan cheese.
WHAT TO SERVE WITH RECIPE
This dish is a filling and satisfying meal and the only suggestion I would make is serve it with a light salad or garlic bread.
STORING: This recipe can be stored in the refrigerator for up to 2-3 days in a container with a lid.
FOR OTHER SALMON RECIPES, TRY
DID YOU MAKE THIS RECIPE…..
I would love to hear your feedback, reviews and any modifications you made for this recipe and I know my readers would too!
Creamy Salmon Gnocchi with Broccoli and Sun-Dried Tomatoes
Equipment
- medium skillet or fry pan
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 tbsp oil from sun-dried tomato jar
- salt and pepper
- 2-5 oz salmon fillet
- 1 shallot, chopped
- 2 garlic, minced
- 1 tbsp tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup vegetable stock
- 8 oz (250 g) gnocchi
- 1/3 cup half and half cream
- 1/4 cup sun-dried tomatoes, sliced or chopped
- 1 cup broccoli, florets
- 1 handful baby spinach
- 2 tbsp Parmesan cheese, grated for garnishing
- red chili flakes (optional)
- season with salt and pepper
- fresh basil and parsley for garnishing
Instructions
- Pat salmon fillet dry and season with salt and pepper. Using a skillet or fry pan, heat oils, over medium heat, place salmon fillet flesh side down and sear for 3 minutes, turn over and cook 3-4 minutes. Transfer to plate and cover with foil.
- Wipe skillet clean with paper towel. Add 1 tablespoon of olive oil to the skillet, add shallot and sauté for 2 minutes, then add garlic and cook for one minute, long enough to release the aroma. Stir in tomato paste, oregano and basil.
- Add the vegetable stock and gnocchi and cover with lid, cook for 2-3 minutes. Then add cream, sun-dried tomatoes, broccoli and spinach. Simmer for 2-3 minutes until the broccoli is tender, gnocchi is pillowy and the sauce becomes creamy.
- Finish off with Parmesan cheese and add pieces of the salmon fillet to the pan to heat through for about a minute.
- Serve immediately with fresh chopped basil, parsley and Parmesan cheese.
